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Greek Shrimp Salad

Prep time 30 mins
Cook time 8 mins
Yield 6 servings (serving size: 1 1/3 cups)
Serve this colorful salad in a large glass bowl, spooned on a lettuce leaf or tomato slices, or even wrapped up in a flour tortilla.

Ingredients

  • 6 cups water
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1/4 cup white wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 small garlic clove, minced
  • 1 1/2 cups chopped yellow bell pepper
  • 1 cup halved grape tomatoes
  • 1 cup chopped English cucumber
  • 1/2 cup chopped red onion
  • 1/3 cup (1.3 ounces) crumbled reduced-fat feta cheese
  • 1/4 cup pitted kalamata olives, chopped

Nutrition Information

  • calories 235
  • fat 11.6 g
  • satfat 2.1 g
  • protein 25.4 g
  • carbohydrate 7.5 g
  • cholesterol 175 mg
  • iron 3.1 mg
  • sodium 453 mg
  • caloriesfromfat 44 %
  • fiber 1.2 g
  • calcium 93 mg

How to Make It

  1. Bring 6 cups water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Chop; set aside.

  2. . Combine vinegar and next 5 ingredients in a small bowl, stirring with a whisk.

  3. . Combine shrimp, bell pepper, and next 5 ingredients in a large bowl. Pour vinegar mixture over shrimp mixture, and toss gently.

Oxmoor House Healthy Eating Collection